Coleslaw for P90x Phase I
- Carbohydrate 11.9733958336713 g
- Cholesterol 0 mg
- Fat 3.38937958358757 g
- Fiber 1.80526168406021 g
- Protein 1.00147125027706 g
- Saturated Fat 0.459283833349057 g
- Serving Size 1 1 Serving (114g)
- Sodium 112.326191738627 mg
- Sugar 10.1681341496111 g
- Trans Fat 0.216803625011474 g
- Calories 79 calories
Step-by-step
- Combine the apples and vegetables in a large bowl and mix well.
- Combine the remaining ingredients in a small bowl and mix well to make dressing.
- Pour the dressing over the slaw and toss until evenly coated. Cover tightly and chill before serving.
Substituting apple cider vinegar for white vinegar alters the flavor profile significantly by introducing a deeper fruitiness that softens the sharp bite of the raw red onion. Mandoline slicing the jicama into uniform matches ensures the root vegetable matches the tender crunch of the shredded green and red cabbages without offering any woody resistance on the palate. Whisking the fat-free mayonnaise and fructose thoroughly with the Dijon mustard creates a stable emulsion that coats every individual strand of produce without pooling at the bottom of the mixing bowl.
Chilling the dressed slaw for at least two hours in an airtight glass container allows the salt to draw out excess moisture from the crisp apples and vegetables, concentrating the overall flavors through gentle osmotic action. Although raw cabbage dishes do not tolerate freezing due to the cellular damage ice crystals inflict on crisp leaf structures, this mixture holds exceptionally well in the refrigerator for up to three days. Stirring the contents once daily during this storage window redistributes the settled dressing and maintains an even coating across all ingredients.
Dietary adjustments remain straightforward when modifying the base for specific nutritional needs, such as swapping the fructose for an equivalent measure of agave nectar or honey depending on pantry availability. Using a standard Dijon mustard introduces trace amounts of vinegar and wine solids, so verifying the label for gluten-free certification ensures complete safety for sensitive diners. Rinsing the caraway seeds briefly in a fine-mesh sieve before mixing them into the dressing can also remove dust and brighten their earthy aroma.
Combining the diced red delicious apples with the shredded brassicas immediately prior to adding the dressing prevents enzymatic browning on the fruit surfaces. Folding everything together with a wide rubber spatula rather than a traditional metal spoon protects the delicate edges of the thinly sliced red onion from bruising and turning mushy. Storing the bowl near the back of the refrigerator where temperatures remain most stable guarantees optimal food safety throughout the chilling process.
